Fermented Not Salsa (tomato & tomatillo free)

• 6 large peppers (bell, poblano, or the like)

• 6-8 large jalapenos

• 1 large white onion

• 1 bunch fresh cilantro (~2 cups)

• 1 Tablespoon sea salt

Sterilize four 2 cup (pint) canning jars and four fermentation lids, by following the instructions from the National Center for Home Food Preservation.

Wash, drain, and pick out any bad leaves from the cilantro. Rough chop the cilantro, you do not need to discard the stems. Add to your blender or food processor bowl.

Wash, then remove the stems and seeds from the peppers (you can leave some or all of the jalapeno seeds, to taste), rough chop, and add to your blender or food processor bowl.

Remove the onion paper and stem/root ends, rough chop, and add to your blender or food processor bowl. 

Blend or process all ingredients together until they are fully combined and very finely chopped. You may have to work in batches, depending on the size of your blender or food processor bowl. Combine the processed vegetables in a large mixing bowl, add 1 Tablespoon of sea salt, and mix everything together thoroughly. Spoon into sterilized and cooled canning jars, making sure to distribute the juices equally among the jars. Top with fermentation lids, and store in a dark, room temperature place to ferment for one week. After the first week, replace the lids with sterilized canning lids and store in the refrigerator. Keeps for a few months after fermentation, and takes on a pickled quality the longer it’s stored.

Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie